- 2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags
- 1 sprig basil plus leaves for garnish
- 1 pound strawberries, hulled, quartered, plus 1 1/2 cups diced strawberries for garnish
- 1/2 cup plus 2 tablespoons (or more) light agave syrup (nectar)
- 1 tablespoon (or more) fresh lime juice
- Ingredient info: Agave syrup is available at natural foods stores and some supermarkets.
- Bring 1 1/2 cups water to a boil in a small saucepan. Stir in hibiscus and basil sprig. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and chill hibiscus tea until cold, at least 1 hour.
- Meanwhile, blend quartered strawberries in a blender until finely puréed. Transfer to a large bowl; add tea, agave syrup, and 1 tablespoon lime juice. Season to taste, adding more agave and lime juice, if desired.
- Pour strawberry mixture into a 13x9x2″ metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.
- Divide among bowls. Garnish with basil leaves and diced strawberries.